Saturday, February 12, 2011

Tuna with a Ginger-Shiitake Cream Sauce

This is another favorite recipe of ours that I have not blogged about yet.  We have been making this cream sauce for tuna since 2002.  It is that good!!  It was found on Epicurious  at that time.  In the past, we have even used this sauce on salmon.  Today, we vary it somewhat, because a trip to the big city was just not in the cards.  So, instead of fresh shiitake mushrooms which I saw last week at Whole Foods....darn...we are using Portobellos which are really, just as tasty.

The recipe is for 6, but we are cutting it down for the two of us.  Other than changing the mushrooms, we follow it exactly and it is always a winner!!

Pan-Seared Tuna with Ginger-Shiitake Cream Sauce

6 6-ounce tuna steaks, each about 1 inch thick
2 tablespoons peanut oil

3 tablespoons butter
1/3 cup sliced green onions
1/4 cup chopped cilantro
2 tablespoons finely chopped peeled fresh ginger
4 garlic cloves, chopped
8 ounces fresh shiitake mushrooms, stemmed, caps sliced
6 tablespoons soy sauce
1 1/2 cups whipping cream
3 tablespoons fresh lime juice

Preheat over to 200 degrees F.  Sprinkle one side of tuna steaks with pepper.  Heat 2 tablespoons oil in heavy, large skillet over high heat.  Place tuna steaks, pepper side down in hot oil and sear 2 minutes.  Turn tuna over and continue cooking to desired doneness, about 2 minutes for rare.  Transfer tuna to rimmed baking sheet to keep warm in oven.

Add butter, sliced green onions, cilantro, ginger and chopped garlic to same skillet and sauté until fragrant, about 30 seconds.  Mix in mushrooms and soy sauce and simmer 30 seconds.  Add whipping cream and simmer until sauce lightly coats back of spoon, about 3 minutes.  Stir in lime juice.  Spoon sauce onto plates; arrange tuna atop sauce.  Garnish with lime wedges and cilantro springs, if desired.

The Trout says this sauce would taste great on anything.  I know some of you do not like cilantro.  I truly believe there is no substitute for this herb.  As you can see by the photo, we did throw in a few shrimp because we just love them!!

Before I finish this posting, I would like to introduce you to a most wonderful blog.  Living Tastefully
is a delightful blog written by two sisters, Eileen and Susan.  They come from my part of the world...a small German village in Iowa.  We went to high school together although they both are a lot younger than me ..sigh.  Susan is the antique collector and Eileen is the baker, chef.  Together, they do beautiful things. They both have a love of Germany and France.   Eileen's pastries would rival any French Pâtisserie.  Take a moment to stroll through beautiful photographs, humorous stories, fantastic foods and home decorating that will awe you.  Tell them Susan sent you.  You won't be disappointed.


  1. Thank you for the new recipe. Anything with fresh ginger and cilantro is bound to be a hit in this house! I'm off to check out the new blog lead. Have a great weekend.

  2. You know we love rare tuna, so I'll be sure to try this recipe. It sounds fabulous. We like cilantro too, but you're right - a lot of people don't care for it, including the Barefoot Contessa.

    I'm off to check out Living Tastefully. I'm of German heritage also, but have fallen head over heels in love with France. Their blog sounds like it's right down my alley. Happy Valentine's day to you and the Trout.

  3. I just passed up some beautiful tuna steaks at the store because the last time I made them my husband didn't care for the preparation. I will certainly give it another try with this sauce!

    In this big-and-getting-bigger blogging world I had forgotten about Living Tastefully. Thanks for the reminder!

  4. Susan, I can taste it! and will definitely try this sauce. We have some Alaskan salmon in the freezer. I wonder how it would do with halibut... it might work nicely.

  5. I would love this, Susan, but hubby doesn't like ginger and he has the anti-cilantro gene LOL so it will probably not be made at our house. Off to visit the sisters :)

  6. Many ideas from this post! Aren't those shrimp in the photo? Are they just part of the recipe today?

    One thing I really wish is that I would be like my children and have the ability to enjoy the taste of cilantro. Apparently it is genetic! I'm one of the people to whom it tastes like bugs and soap blended together. I don't think it tastes like that to all the many people who love it...So I will substitute parsley which I do love, but still I feel I'm missing something!

  7. What a great sounding recipe; nothing I like better than finding a meal for 2 and this one is going to hit the spot. Now I have to find fresh tuna; looks so good!

  8. The sauce looks wonderful - and I just know I'll enjoy visiting your friends' blog.

  9. Susan this does sound very lovely. it would make for a wonderful Valentine's feast. I do agree with you about cilantro. While parsley can be used for color, nothing can come near the flavor of cilantro. I feel badly for folks who don't like it. Some say it's a genetic thing and there are people who are programmed to dislike it. If so, I feel badly for them. I hope you and Dale have a wonderful dinner tonight. Blessings...Mary

  10. Oh my! This dish is mouth watering!

  11. This dish looks extremely wonderful! Such a fun way to eat tuna.

  12. I wish my husband like tuna and salmon! However, I'll find something to use that sauce on!

    Happy Valentine's Day!


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